Crescent Rolls with Aged White Cheddar, Shallots, and Truffle Baked Eggs
While I love a good recipe as much as the next girl (primarily as a "suggested roadmap"), I also really enjoy creating "flavor art" in the kitchen by using whatever I have on hand. Breakfast is no exception. One of my finest breakfast creations (french toast with a homemade lemon and chive butter -- another story for another day) was the result of me getting in the zone and applying measured and inspired food brush strokes across my kitchen canvas (sorry, getting a little cheesy - haha -- with the cooking analogies).
Today, I'll share with you my latest breakfast creation. I pillaged through my kitchen and found a tube of Crescent rolls, aged cheddar, shallots, and truffle oil (I mean, seriously, who doesn't keep a Costco-sized bottle of truffle oil on hand?). Toss in some butter and eggs, and you've got a fine breakfast, my friends!
Let's begin, shall we? By the way, for a printable version of my creation, click here.
Crescent Rolls with Aged White Cheddar, Shallots and Truffle Baked Eggs
Serves: 2 voracious eaters
Ingredients:
Preheat your oven to 375 F. In a small sauté pan, melt 1 tablespoon of butter over medium heat. Once the butter gets bubbly and ecstatic (but not TOO ecstatic), add your sliced shallots.
Cook your shallots for about 5-7 minutes, until golden. We're not trying to caramelize these bad boys.....we just want to get a little bit of color and move on. Kind of like you did on your last vacation. Remove the pan from the heat once the desired goldenness is achieved.
I personally hate having to clean baking sheets, so I always wrap them in foil, so that I can simply throw the mess away, and put my baking sheet back right where I found it. For this particular adventure, I also lined the baking sheet with parchment.
Lay the triangles of crescent roll dough flat on the baking sheet. Spoon the shallots onto the dough, dividing the shallots evenly between the 8 rolls. I know it doesn't look like much, but trust me, the shallot flavor goes a long way. Keep your saute pan out and do NOT clean it yet -- we'll be using it again.
Top each crescent with some of the grated cheese (reserving approximately half a cup of cheese for later). Starting with the wide end, roll the crescents into a roll.
The next part is one of my favorite steps....Add the remaining 1 tablespoon of butter to the pan in which you sautéed the shallots and heat it over medium-low heat. This will loosen up the shallot-y flavor bits left in your pan.
Set the tray of crescents aside while you prepare the eggs.
Crack the eggs into ovenproof ramekins (2 eggs per ramekin).
Drizzle the truffle oil over the eggs in each ramekin -- if you don't have truffle oil, knock on your neighbors' doors and ask. Trust me, the truffle oil is worth the trouble. Season each ramekin with salt and pepper. Drizzle heavy cream over the eggs in each ramekin. Place the ramekins in a glass baking dish, and fill the dish with water so that the water level comes to about half way up the ramekin. The idea is to promote the most even cooking process possible.
Bake both the eggs and the crescents for 15-17 minutes, until the crescents are golden.
Throughout the cooking process (as is typically the case), someone (or rather, someTHING) kept making pitiful squeaks and hoots from the kitchen corner. This bird, while she may look sweet, wants nothing more than to trick you into thinking she likes you so she can take the food in your hand.
Ok, that's not completely true, as it pertains to Brian and me. She actually thinks we're pretty awesome-sauce, food or no food...but strangers, she generally dislikes UNLESS the stranger comes bearing food. She's also pretty fond of my dear mother-in-law now. But I digress.
You could also serve this as an appetizer by foregoing the truffle baked eggs.
To print this recipe, click here.
What do you think? What interesting creations have you come with lately? I love to hear about them in the comments!
Cheers!
I'm linking up to:
Today, I'll share with you my latest breakfast creation. I pillaged through my kitchen and found a tube of Crescent rolls, aged cheddar, shallots, and truffle oil (I mean, seriously, who doesn't keep a Costco-sized bottle of truffle oil on hand?). Toss in some butter and eggs, and you've got a fine breakfast, my friends!
Let's begin, shall we? By the way, for a printable version of my creation, click here.
Crescent Rolls with Aged White Cheddar, Shallots and Truffle Baked Eggs
Serves: 2 voracious eaters
Ingredients:
- 2 tablespoons unsalted butter, divided
- 2 whole shallots, peeled and sliced
- 1 package Crescent rolls (8-count package)
- 2 cups grated aged white cheddar
- 4 eggs
- 2 teaspoons truffle oil (white or black...whatever you have on hand)
- Salt and pepper (to taste)
- 2 teaspoons heavy cream
Preheat your oven to 375 F. In a small sauté pan, melt 1 tablespoon of butter over medium heat. Once the butter gets bubbly and ecstatic (but not TOO ecstatic), add your sliced shallots.
Cook your shallots for about 5-7 minutes, until golden. We're not trying to caramelize these bad boys.....we just want to get a little bit of color and move on. Kind of like you did on your last vacation. Remove the pan from the heat once the desired goldenness is achieved.
I personally hate having to clean baking sheets, so I always wrap them in foil, so that I can simply throw the mess away, and put my baking sheet back right where I found it. For this particular adventure, I also lined the baking sheet with parchment.
Lay the triangles of crescent roll dough flat on the baking sheet. Spoon the shallots onto the dough, dividing the shallots evenly between the 8 rolls. I know it doesn't look like much, but trust me, the shallot flavor goes a long way. Keep your saute pan out and do NOT clean it yet -- we'll be using it again.
Top each crescent with some of the grated cheese (reserving approximately half a cup of cheese for later). Starting with the wide end, roll the crescents into a roll.
The next part is one of my favorite steps....Add the remaining 1 tablespoon of butter to the pan in which you sautéed the shallots and heat it over medium-low heat. This will loosen up the shallot-y flavor bits left in your pan.
Once the butter is melted, remove the pan from heat and brush the tops of the rolls with the melted, shallot-y butter (mmm...).
Set the tray of crescents aside while you prepare the eggs.
Crack the eggs into ovenproof ramekins (2 eggs per ramekin).
Drizzle the truffle oil over the eggs in each ramekin -- if you don't have truffle oil, knock on your neighbors' doors and ask. Trust me, the truffle oil is worth the trouble. Season each ramekin with salt and pepper. Drizzle heavy cream over the eggs in each ramekin. Place the ramekins in a glass baking dish, and fill the dish with water so that the water level comes to about half way up the ramekin. The idea is to promote the most even cooking process possible.
Bake both the eggs and the crescents for 15-17 minutes, until the crescents are golden.
Throughout the cooking process (as is typically the case), someone (or rather, someTHING) kept making pitiful squeaks and hoots from the kitchen corner. This bird, while she may look sweet, wants nothing more than to trick you into thinking she likes you so she can take the food in your hand.
Ok, that's not completely true, as it pertains to Brian and me. She actually thinks we're pretty awesome-sauce, food or no food...but strangers, she generally dislikes UNLESS the stranger comes bearing food. She's also pretty fond of my dear mother-in-law now. But I digress.
Once the 15-17 minutes are up (and/or your rolls are golden), remove the crescents from the oven and cover them with aluminum foil.
Increase the oven heat to 450 F and cook eggs for an additional 7-10 minutes, or until the desired doneness is achieved. Remove eggs from oven and top each ramekin with the reserved cheddar (because more cheese is always better).
Serve the eggs in the ramekins (but be mindful of your digits, because these rammies are HOT), along with the crescent rolls on the side. In the Logue house, we like our eggs runny, and these crescents are great for dipping into runny yolks.
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